John Myers
Chocolate – Cheese Cream – Cake Tricolor …
The perfect chocolate – cheese cream – cake tricolor … recipe with a picture and simple step-by-step instructions.
- 150 g Chocolate chip cookies
- 100 g Butter
- 650 g Quark lean
- 125 g Sugar
- 400 g Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 9 sheet Gelatin white
- 115 g Milka white chocolate
- 115 g Milka whole milk from the Alps
- 115 g Milka Zartherb
- 50 g Milka white chocolate
- 10 g Coconut oil
- Put the biscuits in a freezer bag and “run over” them with the rolling pin (crumble finely). Melt the butter in a saucepan. Mix well with the crumbled biscuits. Line the bottom of a springform pan (26 cm diameter) with baking paper. Attach the cake ring around it. Pour the biscuit mixture on top, press firmly and refrigerate.
- Mix quark with sugar. Divide the quark mass into three equal parts in bowls. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Refrigerate.
- Soak three sheets of gelatine in cold water. Break the white chocolate into pieces and allow to melt over a hot water bath. Squeeze out the gelatine well and dissolve it. Mix with a tablespoon of quark mixture. Add to the rest of the quark mixture and stir well. Stir in chocolate. Fold in a third of the cream.
- Place the white chocolate – quark cream – cream on the biscuit base and smooth it out. Refrigerate.
- Proceed with the Alpine milk and semi-sweet chocolate as described in steps 3 and 4.
- When the cake is firm, carefully loosen the cake ring. Melt white chocolate with coconut fat over a hot water bath and “spill” over the cake ;-)) (So decorate the cake with it.) Remove the baking paper and place the cake on a cake plate. Chill until ready to eat.
- P.S. The original recipe comes from Tina magazine and was for a box cake pan. I changed it a bit for my taste and converted the quantities for a springform pan (26 cm diameter).
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